Description
This bright and zesty Lemon Pasta recipe is studded with garlic and shallots, lemon zest, red pepper flakes, and optional pecorino cheese. Easy to make in under 25 minutes. Vegan and gluten-free adaptable.
Ingredients
- 8 ounces pasta- spaghetti or linguine (substitute gluten-free pasta)
- 2–3 tablespoons extra virgin olive oil
- 4 cloves garlic, roughly chopped
- 1 small shallot, diced (about 1/4 cup)
- 1 medium lemon- zest and lemon juice to taste.
- 1/4–1/2 teaspoon red pepper flakes (or use Aleppo chili flakes)
- Salt and black pepper to taste
- optional- 1/4 cup fresh grated pecorino cheese (or parmesan cheese)
- Fresh herbs- 1/4 cup Italian parsley, chopped, or sub fresh basil or dill
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions to al dente. Drain, reserving ½-¾ cup of hot pasta water.
- While the pasta cooks, heat olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic and cook, stirring until golden and fragrant. Add the chili flakes and half the lemon zest, and cook for one minute; turn off the heat until ready to combine.
- Add the pasta, pasta water, pecorino, and a squeeze of lemon juice and toss well. Season generously with salt and pepper to taste. Stir in most of the herbs, saving a few for garnish.
- Adjust lemon and salt to taste.
- Divide among bowls, and sprinkle with more lemon zest, herbs, and a sprinkling of cheese.
Notes
Serve as is, or top with your choice of veggie or protein. This pairs well with Steamed Broccoli, Simple Sautéed Mushrooms, blackened salmon, pan-seared scallops, shrimp scampi, or baked chicken breast.
For a vegetarian option, sometimes add a cup of chickpeas or white beans- bumping up the salt and lemon. A handful of arugula is delicious mixed in as well! Remember when adding, to re-season!
Leftovers keep for up to 4 days in the refrigerator and can be reheated in a skillet on the stovetop.
To make classic Pasta al Limone, add ¼ to ½ cup heavy cream to the pan instead of the pasta water.
Nutrition
- Serving Size: 1 cup
- Calories: 253
- Sugar: 15.4 g
- Sodium: 1852.2 mg
- Fat: 13.7 g
- Saturated Fat: 2.9 g
- Carbohydrates: 26.6 g
- Fiber: 5.3 g
- Protein: 7.9 g
- Cholesterol: 16.9 mg